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Splurged on a $200 chef's knife and it's great but my $15 kiwi blade still gets more use

So I finally upgraded my knife game last spring and bought a nice Wusthof chef's knife for about $200. It feels solid and cuts through squash like butter, no lie. But here's the thing, whenever I'm prepping a quick dinner after work I keep grabbing my beat up $15 Kiwi knife from the Asian market. It's lighter and I don't feel bad about hacking through chicken bones with it. Now I'm wondering if the expensive knife was a waste or if I just haven't broken it in yet. Who else has spent money on kitchen gear that should be a game changer but ended up sitting in the drawer?

2 comments

2 Comments

noah8808d ago

Lots of people miss that a light knife actually makes you faster at most everyday tasks. That heavy German steel is great for hard veggies but it slows you down when you're just dicing onions or slicing bell peppers. Kiwi blades are thin and nimble so they basically become an extension of your hand after a week of use. My Wusthof gets pulled out maybe twice a month now while my cheap Kiwi lives on the magnetic strip lol.

joseph9328d ago

Bought a Kiwi after hearing about them. Immediate regret. Not because it's bad. Because I realized I've been wrestling a heavy German knife for years like some kinda showoff. My wife laughed at me. She's been using a plastic handled dollar store knife that's even lighter. Now I'm the last one to finish chopping every time. Knew I should have just stuck with the cheap stuff.